vegan pie crust

<p>This Vegan Pie Crust is tender and so easy to make. Made in 1 bowl with only 4 ingredients and ready in about 15 minutes. Perfect for sweet or savory pies.</p>

Easy Vegan Pie Crust

almond flour (144 g)

1/2 cup organic unbleached flour (63 g)

1/2 cup tapioca flour (60 g)

salt

maple syrup (omit for savory pies)

cup + 2 Tbsp water

Add the almond flour, organic unbleached flour (may sub whole wheat pastry flour), tapioca flour, and salt to a mixing bowl and whisk to combine.

Add 1/4 cup of water and the maple syrup(if using). Use a rubber spatula or wooden spoon to stir until everything is combined. Slowly add the next 2 Tbsp of water and mix until you reach the right consistency. If the dough still seems a little dry add 1 tsp. of water at a time. You want the dough to be damp, but not super sticky. Continue to use the spatula or spoon until you need to use your hands to finish the dough and shape it into a ball.

Form the dough into a disc shape and place it on a lightly floured surface or piece of parchment paper. Cover the dough with another piece of parchment paper and roll it out until it&#8217;s wide enough to cover your pie dish.

Gently lift the dough and place it into the pie dish and begin to lightly press the dough into the dish. Trim off the edges and any broken pieces.

Use right away or place in the fridge until you&#8217;re ready to use it. Simply double the recipe if you have a recipe that calls for two pie crusts.

This vegan pie crust is flavourful, flaky, and made with vegan butter. It's perfect for making sweet and savoury pies.

Flaky Vegan Pie Crust

(240 grams) all-purpose flour

tsp (1.25 ml) salt

(170 grams) vegan butter (Earth Balance Buttery Spread)

4-8 tbsp (60-120 ml) ice water

Mix the flour and salt in a medium mixing bowl.

Cut the chilled vegan butter into the flour using a pastry blender or fork until the fat is in small pieces.

Slowly add ice water, 1 tablespoon at a time, while gently mixing with a fork. Keep adding the water and stirring until the vegan pie dough starts to clump together on it’s own. The dough should look crumbly, but hold together. The dough shouldn’t be wet or sticky.

On your countertop, lay out a piece of plastic wrap (I use 2, laid out in a cross shape.) Dump the crumbly vegan pie dough in the center of the plastic wrap. Very tightly wrap the dough into a flat disk so that the dough doesn’t appear crumbly at all. Refrigerate for 2 hours before rolling out.

After chilling the dough, unwrap it and place it on a liberally floured surface. Start rolling from the center of the dough, out to the edges. Roll out the pie dough in different directions to achieve a roughly circular shape.

Roll out the dough until the dough is at least 2 inches larger than your pie plate. Gently lift the pie dough from your work surface using your metal spatula, and transfer it to your pie plate.

Making sure the dough lays flush with your pie plate, all the way into the corners. Leave 1 inch (2.5 cm) of excess for folding and fluting the edges, and cut away the rest.

Use your fingers to gently mend any cracks by lightly pinching and massaging them to smooth them out.

Slowly and gently fold the excess dough under itself to make a smooth, clean edge, folded on the lip of your pie plate.

Use the thumb and index finger of your dominant hand and the thumb of your non-dominant hand to pinch/flute the edge of your pie crust. Use a fork to pierce holes in the bottom of the crust.

Chill or freeze your pie crust until ready to use.

I used Crisco vegetable shortening and made sure to add a small amount of salt into the flour. Vegan butter tarts anyone??

Easy step-by-step tutorial for an easy vegan pie crust made with coconut oil instead of butter. 5-ingredients and 10 minutes to the perfect vegan pie crust.

Vegan Pie Crust with Coconut Oil

+ 2 Tbsp (145 grams) All Purpose Flour

(55 grams) Coconut Oil (solid)

Salt

Tbsp Sugar

Ice Water

Place the flour, sugar and salt into the food processor and pulse to combine.

Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.

Add 3 Tbsp ice water and pulse to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. If it doesn&#8217;t then add the remaining Tbsp of ice water and pulse to combine once again.

Remove the dough from the food processor and transfer to a floured surface.

Using a rolling pin roll it out from side to side into a a giant round that can fit over your pie dish.

Carefully lift it up and place it over your pie dish, tucking it in along the sides of the pie dish to fit properly.

Take a scissors and trim off any excess dough.

Place your pie crust into the fridge while you prepare your pie filling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1538587696/jjgvletwooelyizegc8b.mp4

Vegan Pumpkin Pie - Loving It Vegan. Rich and perfectly creamy vegan pumpkin pie. Wonderfully spiced and flavorful this delicious pie is perfect for the holidays.

Vegan Pumpkin Pie - Loving It Vegan

How to make easy vegan pie crust in the food processor (or by hand) in 15 minutes or less! This pie crust is flaky, tender and delicious. No one would guess it's free of animal products!

all purpose flour (spooned and leveled)

sugar

(4 tablespoons) vegan butter, earth balance brand preferred, cold and cut into cubes

(4 tablespoons) vegetable shortening, cold and into a few pieces

water

Make sure your vegan butter and shortening are very cold before starting. If you only have the tub of earth balance vegan butter, measure 4 tablespoons, then refrigerate along with the shortening for at least 30 minutes.&nbsp;

Add flour, sugar and salt to food processor with the "S" blade. Pulse a few times to combine.

Add cold vegan butter and shortening. Process for about 10 seconds, until it looks like a coarse meal (see photos above for reference).&nbsp;

Now while the food processor is running, drizzle in 3 tablespoons of ice cold water. When it begins to clump together, stop. You may need to add 1 more tablespoon ice water for it to come together.&nbsp;

Dump the dough onto a lightly floured surface and shape it into a ball. Don't use your hands too much or it will warm the dough, which will make your pie crust less flaky and light.&nbsp;

Roll the dough with a rolling pin to about a 12 inch circle, and transfer to a pie plate. I usually wrap it gently around my rolling pin and then carefully transfer it. Don't panic if it's not perfect, you can fix it in the pie plate!

Gently push the pie crust all around the dish, trimming off any excess and replacing any spots that need repair. See this tutorial for fluting the edges and making other special pie edges.

It's now ready to use immediately, or refrigerate until you are ready to use. Simply double the recipe for 2 pie crusts (top and bottom).&nbsp;

If you don't want to use a food processor, you can make the pie crust by hand. Simply whisk together the dry ingredients in a large bowl, then add the cold butter and shortening. Use a pastry cutter or fork to cut it in, then drizzle in the ice water and stir until the dough comes together.&nbsp;

To make by hand:

Learn how to make the perfect vegan homemade pie crust with this easy step-by-step basic shortcrust pastry recipe. You can use this for crispy cookies, pies, tarts, quiches, cheesecakes, and more! It’s a versatile egg-less dough that can be made gluten-free and makes the perfect base for different baked goods, both sweet and fruity, as well as salty and savory.

all-purpose flour (or sub gluten-free flour*)

vegan butter (cold & cut into small cubes)

tbsp non-dairy cream (optional to brush the edges

In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.

Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.

After the chill time, roll out the dough between two sheets of cling wrap or parchment paper a little larger than your pan (see step-by-step photos in the blog post). Then use the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell. (If your baking pan has a different size, you can adjust the quantities of ingredients using my cake pan conversion converter).

Cover the pie crust and chill in the refrigerator until ready to use or continue immediately with the desired recipe. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes).

Pie Dough

Preheat the oven to 400°F (200°C).

Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dry rice, beans, or chickpeas, *see tip/note below).

Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights. Return the tart to the oven and bake until the bottom crust is golden brown, about 10 minutes longer.

Let the baked crust cool completely before adding the filling. Enjoy!

Blind baking

This vegan pie crust is SO delicious while defying all the rules! With no oil or gluten and just 4 ingredients, you won&#039;t believe how tasty, buttery, and crisp it is. And unlike traditional pie crusts made with flour and butter, this one isn&#039;t fussy. In fact, it&#039;s basically foolproof!Makes one 9-inch deep dish pie crust.

Vegan Gluten-Free Pie Crust (Easy & Oil-Free)

fine almond flour (168 g)

white rice flour (70 g)

tapioca starch (60 g) (Sometimes called tapioca flour.)

¼ tsp fine sea salt (use 1/2 tsp for savory pies)

sugar sugar

Tbsp water

Combine dry:

In a large bowl whisk together the almond flour, white rice flour, tapioca starch, salt, and sugar.

Add water:

Add 4 tablespoons of water, and use a large spoon to thoroughly combine. Drizzle in 1 more tablespoons of water, and mix again. Refer to Notes section below and/or photos and video for help determining proper consistency. Be judicious with the water at this point. Add another 1 to 2 tablespoons of water (1 Tbsp at a time), if needed. When the dough is thoroughly moist and holds together when squeezed with your hand, form it into a ball.

Shape dough:

Place the dough on a large piece of parchment paper (about 13 inches long). Use your palm to gently flatten the dough into a disc. If the dough is sticky, sprinkle with almond flour.

Roll:

With a rolling pin, use firm and steady pressure and slow movements to roll the dough into an even, 12-inch circle.

Transfer to pie plate:

Pick up the parchment paper and carefully flip the dough onto a 9-inch glass pie plate (if using a metal tin, bake time may be reduced). Slowly peel away the parchment. Without stretching the dough, use your fingers to gently press it into the edges of the pie plate. Patch any holes or tears with excess dough from the edges.

Decorate pie crust:

Trim and decorate the edges of the pie crust as desired (refer to post above for tips). Use a fork to poke vent holes in the bottom of the crust.

Bake:

For pies with a no-bake filling, bake the pie crust in a preheated 350 degree F oven for 28 to 33 minutes or until crisp. Cool before filling.For pies that will be baked, like pumpkin or pecan, prebake the crust for 5 minutes before adding the filling. Cover the edges of the crust with foil or a pie shield if it begins to brown too much.

Baking instructions:

A vegan pie crust made from coconut oil. It works for sweet or savory pies.

Vegan Pie Crust - Coconut Oil

flour

Tbsp sugar ((omit for savory pie))

coconut oil

7-8 Tbsp very cold water

In a food processor, combine all ingredients and process until a smooth dough is formed. If making by hand, use a strong spoon or two butter knives to mix the crust.

Split dough in half to make 2 crusts. Roll each crust into a circle on a floured surface. If the dough is too crumbly, you can add a small amount of water to it so that it sticks together better.

You’ll LOVE this vegan apple pie recipe. It has a perfectly flaky, crisp and tender pie crust, and a deliciously juicy and aromatic apple pie filling. It’s also super easy to make, and you couldn’t possibly tell that it’s vegan! I’ve also included all my top tips for knowing when your pie is done and for preventing a soggy bottom.

The Ultimate Vegan Apple Pie

batches Extra Flaky Vegan Pie Crust

lemon juice

200 g (1 cup) caster/superfine sugar

cinnamon

¾ tsp ground ginger

nutmeg

g (1 ½ tbsp) vegan butter ((I used the Stork baking block.))

g (3 ½ tbsp) cornstarch (US)/cornflour (UK)

maple syrup

milk

sugar,

Prepare a double batch of the Extra Flaky Vegan Pie Crust, divide it into two equal pieces (for the bottom crust and for the lattice top), and chill it in the fridge for at least 30 minutes or until needed. You can also prepare it a day or two in advance.

You will need a 9 inch (23cm) pie dish ready to have on hand. It should be about 2 inches (5cm) deep. I recommend using a metal pie dish.

Vegan pie crust:

Slice the peeled and cored apples into 4-5mm slices.Tip: This is the optimal thickness that will give you pleasantly soft apples that still have a small amount of bite to them after the pie is fully baked. If you cut them much thinner, they will turn into mush during the relatively long baking time this pie requires.

Transfer the apple slices into a large bowl, drizzle them with lemon juice and mix well.Tip: The lemon juice slows down the oxidation and browning.

Add the sugar and spices, and mix well.

Cover the bowl and allow the sliced apples to macerate at room temperature for 1-2 hours, or until they have slightly softened and have released a noticeably large amount of juices (you should get just over 1 cup or about 260mL of juices, but it will vary with the type of apples you&#39;re using).

About 30 minutes before you start assembling the pie, transfer the apples into a sieve or colander placed over a bowl to drain the juices.

Pour the apple juices into a saucepan and cook them over medium heat for 10-15 minutes, with occasional stirring, until syrupy. The juices will thicken further when cooled, so you don’t need to cook them all the way until they have the consistency of jam.

Once reduced, add the vegan butter and cook them for a further 30 seconds. Then, remove from the heat and allow to cool until warm.

To finish off the apple pie filling, add the cornstarch to the sliced apples and mix well until it&#39;s evenly distributed. Pour over the reduced apple juices. If they’ve thickened too much during cooling, re-heat them briefly until warm to loosen them up.Mix it all together. Note that the reduced juices will remain in clumps/streaks throughout the filling as they’re fairly thick – that’s perfectly OK.

Apple pie filling:

To make the bottom pie crust, roll out half of the vegan pie crust on a lightly floured surface into a rough circle about 3mm thin. The circle should be at least 2-3 inches larger than the pie dish.

Transfer it into the pie dish and trim the excess pastry so that you have about 1 inch (2.5cm) of overhang.

Transfer the apple pie filling into the bottom pie crust, making sure that the apple slices are tightly packed together.

Bottom pie crust:

Make the lattice top: roll out the other half of the vegan pie crust on a lightly floured surface into an approximately 9x12 inch (23x30cm) rectangle about 3mm thin. Cut out 1 inch (2.5cm) strips, you should get a total of 12. Tip: To get perfectly straight strips, I recommend using a long ruler as a guide and a pastry wheel or pizza cutter to cut them.

Assemble the lattice by weaving the strips together. Trim the ends of the lattice strips, so that they reach past the edge of the filling by a few millimetres.

Lattice top:

Fold the overhanging pastry inwards, so that it covers the ends of the lattice strips. Press it gently together along the fold, so that the layers of dough adhere to each other.

To crimp the edge, form a V-shape with the thumb and index finger of your non-dominant hand on the outside edge of the pie crust. Then, use either the thumb, the index finger or the knuckle of the index finger of your dominant hand to push the pastry into that V-shape. Move around the edge of the pie crust to create a fluted rim.

Crimping:

Chill the finished pie in the fridge for 30-40 minutes or in the freezer for 15-20 minutes.Tip: Chilling the assembled pie helps to achieve maximum flakiness and also prevents the vegan butter in the pie crust from leaking out during baking.

While the pie is chilling, pre-heat the oven to 400ºF (200ºC) with a large baking sheet or tray on the middle oven rack.Tip 1: Baking the pie on a pre-heated baking sheet starts the bottom of the pie baking straight away and helps to prevent a soggy bottom. It also has the extra benefit of the baking sheet catching any stray juices that might bubble up and out of the pie.Tip 2: If you struggle with soggy bottoms on your pies, you can bake your pie on the lower middle oven rack instead.

Chilling the pie &amp; pre-heating the oven:

Mix together the maple syrup and non-dairy milk. Lightly brush the chilled pie with this vegan &quot;egg wash alternative&quot; and sprinkle it with granulated sugar.

Place the pie onto the pre-heated baking sheet and bake at 400ºF (200ºC) for about 1 hour 15 minutes.If the crimped edge of your pie starts browning too quickly, cut out a circle from a piece of aluminium foil and use the remaining foil to cover the edge (shiny side up). This prevents the edge from burning, while still allowing the central lattice to continue baking and browning.If the whole top of the pie is browning too quickly, cover it all with a sheet of aluminium foil (shiny side up) and continue baking until done. I like to bake the pie uncovered for the last 5 minutes of so, to ensure that the lattice top is perfectly crisp as it comes out of the oven.

The pie is done when the apples have softened (check their texture with a toothpick or a thin, sharp knife), the juices are visibly bubbling through the vents in the lattice and the pie filling has reached an internal temperature of 195ºF (90ºC).

Allow to cool for at least 4 hours before serving.

Baking:

The pie is best on the day of baking, but you can keep it for up to 2 days at room temperature, covered lightly with with a clean tea towel or a sheet of aluminium foil. Don&#39;t wrap it tightly in cling film or keep it in a closed container, as that will soften the crust too much.

Storage:

Learn how to make an easy and healthy pie crust that uses no oil or butter. This naturally vegan and oil-free pie crust is really easy to handle. It won&#039;t melt when you&#039;re working with it and won&#039;t shrink when you bake it. Use it to make sweet or savoury pies with cooked or no-cook fillings, tarts, quiches and galettes.

Healthy Pie Crust

unrefined cane sugar (,

To a bowl, add the almond flour, all purpose flour and salt. Whisk them together to combine.

Gradually add the milk, stirring as you go. You might not need it all. You might need a tiny bit more. It varies a little everytime. Once it starts looking clumpy, get a clean hand in there and feel it. You need to use just enough milk so the dough holds its shape when you squeeze it together in your hand, feels supple and will be easily rollable. Bring the dough together into a ball.

At this stage you can either roll out the pastry with a rolling pin or just press it into your dish or pan with your hands. Unlike regular pastry dough, because there is no solid fat in this recipe, it doesn&#39;t matter if you handle it a lot.

If rolling it out, transfer to a clean, well-floured surface. If you have a silicone baking mat they work really well for rolling pastry dough out on.

Roll it out to 2 or 3 inches larger than your pie/quiche/tart dish. Sprinkle with flour as needed to stop any sticking.

Lift carefully by partially rolling the rolled out pastry around the rolling pin, and gently lower into the dish. Press into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.

Prick all over the bottom of the crust with a fork

Preheat oven to 350°F (175 °C) with a metal baking sheet or tray big enough to fit your pie dish on in there as it preheats.

Line the pie crust with parchment paper. Cut a piece the size you need then screw it up in your hands really tightly like you are going to throw it in the trash. then straighten it out and push it gently over and into the pie crust. It makes it much easier to nestle it in there nicely.

Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for 10 minutes or until the edges of the crust are dry and just beginning to show a hint of colour.

Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for another couple of minutes until the bottom of the crust looks dry.

To blind-bake

Follow the blind-baking instructions but when you remove the parchment paper and baking beans/rice and return it to the oven, bake for 15 minutes or until the bottom crust and sides are light golden brown.

To fully bake

https://content.jwplatform.com/videos/2jAaq68A.mp4

Learn how to make an easy and healthy pie crust that uses no oil or butter. This naturally vegan and oil-free pie crust is really easy to handle with no chilling required. It won't melt when you're working with it and won't shrink when you bake it. Use it to make sweet or savoury pies with cooked or no-cook fillings, tarts, quiches and galettes.

This is the most delicious pie crust you will ever make. This recipe is enough for a double layer crust. If you're added detailed decorations I would make an extra half amount. 

My No.1 Vegan Pie Crust

350 g plain all purpose flour (plus extra for dusting)

almond flour

sea salt

brown sugar (dark

butter

g vegetable shortening

ml ice cold water

vodka (cold)

vegetable oil (cold)

Add all your dry ingredients into your food processor and pulse until combined. 

Cube your frozen butter and shortening and spread evenly over the top of your flour. 

Pulse until it comes together and the flour is completely covered by butter, about 30+ pulses.

Pour in ice cold liquid and pulse until it&#8217;s a soft crumbly dough, around 40+ pulses.

Pour dough onto a lightly floured bench and using your hands quickly knead into a round disk. Place into your mixing bowl and cover with baking paper. Refrigerate for 1 to 2 hours. 

Remove from fridge and divid into two. Wrap one half and place back into the fridge. Roll out your dough out into a large circle, 3mm thickness, drape over your rolling pin and place into your lightly greased pie dish. Trim the edges and shape if required. Place dish into the fridge for 30 mins.
IF YOU&#8217;RE BLIND BAKING OR PAR BAKING&#8230; 

Preheat your conventional oven to 200°C / 400°F. 

If you&#8217;re blind baking or par baking. Using your pastry hole roller or fork to pierce holes all over the bottom of your pastry. Cover your dough in baking paper and pour in your baking beads or grains (you can also use sugar). Make sure it comes up to the top of your pie dish.

Bake on the bottom rack of your oven on top of your pizza stone or biscuit tray for 20 minutes then remove beads. If par baking, wrap and freeze.  If blind baking, rotate your dish 180°C and bake for another 20 to 23 minutes until lightly golden brown. 

See my easy vegan egg wash recipe or melt a tablespoon of vegan sweetened condensed milk and brush before baking. 

 IF YOU WANT TO ADD VEGAN EGG WASH

Wow this was incredible! I wasn't expecting it to turn out so good. Thanks sara!

Thank you so much for all the extra detail. I'm learning about vegan baking and this was super helpful. Looking forward to making more of your recipes.

I really enjoyed experimenting with vodka. I'd never tried that before and it seemed to make the pie more flacky. I will defineately be trying this recipe with other pies. Thanks

I've never tried adding vodka before and WOW what a difference. Amazing recipe thanks so much

Top 19 vegan pie crust recipes from across the web

The most viewed vegan pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Vegan Pie Crust

Flaky Vegan Pie Crust

Vegan Pie Crust with Coconut Oil

Easy Vegan Pie Crust

Easy Vegan Pie Crust

Vegan Gluten-Free Pie Crust (Easy &...

Vegan Pie Crust - Coconut Oil

The Ultimate Vegan Apple Pie

Healthy Pie Crust

My No.1 Vegan Pie Crust

The Best Vegan Chicken Pot Pie

Vegan Pie Crust

Extra Flaky Vegan Pie Crust

Flaky Gluten-Free Pie Crust (Vegan)

Easy Vegan Pie Dough

Healthy Sweet Potato Pie

Vegan Pie Crust

Coconut Flour Almond Flour Pie Crus...

Vegan Gluten-Free Pie Crust (Easy &...

Top 19 vegan pie crust recipes from across the web

The most viewed vegan pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Pie Crust

Flaky Vegan Pie Crust

Vegan Pie Crust with Coconut Oil

Easy Vegan Pie Crust

Easy Vegan Pie Crust

Vegan Gluten-Free Pie Crust (Easy &...

Vegan Pie Crust - Coconut Oil

The Ultimate Vegan Apple Pie

Healthy Pie Crust

My No.1 Vegan Pie Crust

The Best Vegan Chicken Pot Pie

Vegan Pie Crust

Extra Flaky Vegan Pie Crust

Flaky Gluten-Free Pie Crust (Vegan)

Easy Vegan Pie Dough

Healthy Sweet Potato Pie

Vegan Pie Crust

Coconut Flour Almond Flour Pie Crus...

Vegan Gluten-Free Pie Crust (Easy &...

The most viewed vegan pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine